Abstract The effects of mild (250–350 MPa) high hydrostatic pressures (HHP) on the
technological properties of ovalbumin were studied. Thermal gels were prepared using HHP …

In the last years the utilization of novel mild technologies to induce structural modifications of
food allergens and, consequently, to inhibit the allergic reaction was extensively …

Similarly to heating, non-thermal technologies like High Hydrostatic Pressure (HHP) are
able to affect the native conformation of proteins, causing denaturation, aggregation or …

High hydrostatic pressure (HHP) is extensively utilized in the field of food processing due to
its remarkable ability to preserve the freshness of food. The potential antigenicity of β …

The treatment of food by high pressure processing has received extensive attention in the
past decade, due to an ever-growing consumer demand for 'natural', minimally processed …

Surface hydrophobicity, solubility, gelation and emulsifying properties of high hydrostatic
pressure (HHP)‐treated whey protein were evaluated. HHP treatment of whey protein buffer …

Thermal treatment is the primary method of food preservation and pasteurization;
nevertheless, it impairs food quality. High hydrostatic pressure (HHP) could be …

High hydrostatic pressure (HHP) is an alternative technology to heat processing for food
product modifications. It does not cause environmental pollution and eliminates the use of …

The treatment of food by high pressure processing has received extensive attention in the
past decade, due to an ever-growing consumer demand for 'natural', minimally processed …

Non-thermal technologies, such as High Hydrostatic Pressure (HHP), are able to induce
extensive changes in the structure of biological macromolecules, namely proteins. HHP …